Rinse the chicken breasts and pat them dry using paper towels. Cut off any gristle or bone remnants. Using a sharp knife, cut the meat lengthwise into slices about one-third inch thick.
Pound the slices with a mallet gently because the chicken meat is tender. Salt both sides.
Prepare the plain flour. Crack the eggs into a shallow dish, and beat them with a fork. Next, pour some breadcrumbs onto the work surface.
In this order (flour-egg-breadcrumbs), coat the slices on both sides. Finally, shake the breadcrumbs off the cuts so that they don't burn later in a frying pan.
Pour about ⅔ inch (1.5 cm) of oil into the pan; the schnitzels should swim in the oil while frying. Heat the oil to medium heat. Place the fillets carefully in the hot oil and shallow fry them on both sides until golden brown.
Place the fried chicken schnitzels on paper napkins to drain off excess fat. Keep them warm before serving.